Wild mushroom arancini, truffle oil and parmesan

Chop the chives

1. In a deep fat fryer at 180oC fry the arancini until core temperature has been reached - drain onto a papered tray.

2. In a pan over a medium heat warm the mushrooms in the truffle oil.

3. Spoon the mushrooms onto a plate and arrange the arancini around.

4. Spoon over the chives and parmesan, garnish with a drizzle of the truffle oil.

5. Finish the dish with micro rocket and serve !